Different or similar? Acceptability of aseptic-packaged cooked rice among consumers, researchers and experts

Purpose – The purpose of this paper is to compare the acceptance ratings and drivers of liking and disliking attributes of aseptic-packaged cooked rice by consumers, researchers and experts. Design/methodology/approach – Descriptive analysis (DA) was conducted using trained panelists. Acceptability was measured by consumers, researchers and experts. The results of DA and acceptability were analyzed using partial least square regression. Findings – There was no strong relationship among the three groups in their rating patterns for the samples (r=−0.342-0.445). The liking factors for each group were as follows: consumers (rice cake flavor and moisture), researchers (wet wood flavor and whiteness) and experts (wet wood flavor and size of rice). The disliking factors for each group were as follows: consumers (wet wood flavor and brown particle), researchers (moisture) and experts (old rice aroma). The consumers, researchers and experts seemed to have different acceptances and key descriptive attributes for aseptic-packaged cooked rice. Research limitations/implications – The consensus by researchers during the product development process required caution with regard to the fact that the evaluation by the researchers could be different from what consumers or experts prefer. Practical implications – Setting-up in-house panelists group would be minimized the discrepancy between consumers and researches. Originality/value – This study contributes to understanding of the acceptability by food researchers and comparing to consumers and experts for the first time in sensory field.

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Sensory evaluation of commercial ready-to-eat rice between trained panelist and consumer

British Food Journal ◽

10.1108/bfj-11-2016-0530 ◽

2018 ◽

Vol 120 (2) ◽

pp. 367-377 ◽

Cited By ~ 4

Author(s):

Yong-Suk Kwon ◽

Se-young Ju

Keyword(s):

Brown Rice ◽

Principal Component ◽

Partial Least Square ◽

Least Square ◽

Partial Least Square Regression ◽

Consumer Acceptability ◽

Content Type ◽

White Rice ◽

Cooked Rice ◽

Rice Samples

Purpose The purpose of this paper is to examine descriptive sensory characteristics and consumer acceptability of eight commercial ready-to-eat cooked rice samples by 8 trained panelists and 50 consumers. Design/methodology/approach A total of 24 descriptive attributes for appearance, odor/aroma, taste/flavor, and texture were developed. Also Consumer Acceptability (CA) was performed for overall liking, appearance, flavor, and texture liking. All statistical analyses were using analysis of variance, principal component analysis (PCA), hierarchical cluster analysis (HCA), and partial least square regression (PLSR). Findings The overall liking score for the cooked white rice from C brand was the highest (6.43) among the eight samples. Three groups of eight commercial ready-to-eat cooked rice samples were obtained from PCA and HCA. The samples of cooked white rice from C, N, and O brand characterized by intactness, starch odor, translucency, whiteness, and glossiness were located on to the positive PLS 1, whereas the samples of cooked white rice from D and E brand characterized by scorched odor, cohesiveness, stickiness, and moistness were located on the negative side of PLS 2 in the PLSR analysis. Originality/value Further studies on the improvement of sensory quality for brown rice are necessary to increase CA in terms of health functionality of brown rice.

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Effect of water activity and temperature on growth of Penicillium citreoviride and Penicillium citrinum on MiGao (rice cake)

Canadian Journal of Microbiology ◽

10.1139/w06-096 ◽

2007 ◽

Vol 53 (2) ◽

pp. 231-236 ◽

Cited By ~ 4

Author(s):

Ying Ji ◽

Kexue Zhu ◽

Haifeng Qian ◽

Huiming Zhou

Keyword(s):

Water Activity ◽

Penicillium Citrinum ◽

Partial Least Square ◽

Least Square ◽

Partial Least Square Regression ◽

Growth Responses ◽

Rice Cake ◽

Cooked Rice ◽

Different Temperatures ◽

Optimum Water

Contamination by mold is a serious problem in steam-cooked rice cake, a traditional Chinese food. Growth responses to different temperatures and water activity values for Penicillium citreoviride and Penicillium citrinum , two of the most common molds, were investigated. Partial least square regression analysis showed that the growth of the two fungi did not differ in response to changes in water activity and temperature. Optimum water activity for growth was 0.90 and optimum temperatures for growth were 30 °C in most cases.

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Non-Muslim Malaysians’ purchase intention towards halal products

Journal of Islamic Marketing ◽

10.1108/jima-10-2020-0326 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Shyue Chuan Chong ◽

Chin Chai Yeow ◽

Choon Wei Low ◽

Pei Yew Mah ◽

Diep Thanh Tung

Keyword(s):

Product Quality ◽

Purchase Intention ◽

Food Products ◽

Partial Least Square ◽

Least Square ◽

Partial Least Square Regression ◽

Product Price ◽

Content Type ◽

Halal Food ◽

Klang Valley

Purpose Halal products were a norm in the Muslim countries; however, halal food products were not only being consumed by Muslims nowadays. People are concerned about their daily needs, especially their food and spend in this modern society. Customers nowadays are more educated, and all the information can be easily accessed by just a click. Previous literature found that customers are looking for quality products and products that are safer to be consumed. Design/methodology/approach The purpose of this study investigates non-Muslim customers’ intention in consuming halal food products in Klang Valley, Malaysia. Using 321 non-Muslim responses from Klang Valley, partial least square regression was used to examine the factors influencing the customer’s purchase intention on halal products. Findings The results show that product quality, product price, product availability and product safety significantly influence the purchase intention of urban non-Muslim on halal food products. The result implies that product quality is the most significant factor compared with other variables. Originality/value The data and results may contribute to the relevant authority to form a proper plan to improve Malaysia’s halal food items.

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Factors Controlling Contemporary Suspended Sediment Yield in the Caucasus Region

Water ◽

10.3390/w13223173 ◽

2021 ◽

Vol 13 (22) ◽

pp. 3173

Author(s):

Valentin Golosov ◽

Anatoly Tsyplenkov

Keyword(s):

Suspended Sediment ◽

Sediment Yield ◽

Strong Relationship ◽

Partial Least Square ◽

Least Square ◽

Partial Least Square Regression ◽

Ground Acceleration ◽

The Caucasus ◽

Suspended Sediment Yield ◽

Caucasus Region

This paper discusses the joint impact of catchment complexity in topography, tectonics, climate, landuse patterns, and lithology on the suspended sediment yield (SSY, t km−2 year−1) in the Caucasus region using measurements from 244 gauging stations (GS). A Partial Least Square Regression (PLSR) was used to reveal the relationships between SSY and explanatory variables. Despite possible significant uncertainties on the SSY values, analysis of this database indicates clear spatial patterns of SSY in the Caucasus. Most catchments in the Lesser Caucasia and Ciscaucasia are characterized by relatively low SSY values (<100–150 t km−2 year−1), the Greater Caucasus region generally have higher SSY values (more than 150–300 t km−2 year−1). Partial correlation analyses demonstrated that such proxies of topography as height above nearest drainage (HAND) and normalized steepness index (Ksn) tend to be among the most important ones. However, a PLSR analysis suggested that these variables’ influence is likely associated with peak ground acceleration (PGA). We also found a strong relationship between land cover types (e.g., barren areas and cropland) and SSY in different elevation zones. Nonetheless, adding more gauging stations into analyses and more refined characterizations of the catchments may reveal additional trends.

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Does entrepreneurs’ risk perception influence firm’s rapidity in foreign market entry through moderation of entrepreneurial decision-making approach?

Review of International Business and Strategy ◽

10.1108/ribs-07-2019-0103 ◽

2020 ◽

Vol 30 (2) ◽

pp. 225-243

Author(s):

Md. Nur Alam ◽

Imtiaz Masroor ◽

Md. Noor Un Nabi

Keyword(s):

Decision Making ◽

Risk Perception ◽

Market Entry ◽

International Market ◽

Risk Tolerance ◽

Partial Least Square ◽

Least Square ◽

Partial Least Square Regression ◽

Foreign Market Entry ◽

Content Type

Purpose The purpose of this paper is to find out whether risk perception can affect rapidity in international market entry. Also, this paper tries to find out whether the decision-making approach, effectuation, can moderate the pathway between risk tolerance and internationalization speed. Design/methodology/approach A hypothetico-deductive methodology has been used to conduct this study. Using partial least square regression, this study tested and proved two developed hypotheses based on a sample of 101 software and IT-enabled services firms in Bangladesh. The sample was selected using non-probability sampling techniques, and data were collected using a structured questionnaire developed from the extant literature. Findings All of the hypotheses proposed in this study have been accepted. The results show that the effectual approach of decision-making negates the risk perception of the entrepreneur and speeds up the internationalization process of that firm. Research limitations/implications The implications of this study are inherent in the entrepreneurial cognition and decision-making approach (effectuation). This study provides an insight into risk perception and the rapidity of internationalization, which can spur future development in this field. Originality/value Rapidity in internationalization of small- and medium-sized enterprises depends on a significant number of factors, one of which is the decision-making approach. The decision-making approach followed by the firms can have an effect on the speed of internationalization. This paper connects the dots between the rapidity of entry to foreign markets with a cognitive variable, risk perception. This paper developed two hypotheses to measure the relationship between risk perception of the entrepreneurs and the rapidity in international market entry with moderation of the decision-making approach.

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PLS-R Calibration Models for Wine Spirit Volatile Phenols Prediction by Near-Infrared Spectroscopy

Sensors ◽

10.3390/s22010286 ◽

2021 ◽

Vol 22 (1) ◽

pp. 286

Author(s):

Ofélia Anjos ◽

Ilda Caldeira ◽

Tiago A. Fernandes ◽

Soraia Inês Pedro ◽

Cláudia Vitória ◽

...

Keyword(s):

Near Infrared ◽

Partial Least Square ◽

Least Square ◽

Partial Least Square Regression ◽

Volatile Phenols ◽

Near Ir ◽

Liquid Liquid Extraction ◽

Calibration Models ◽

First Time

Near-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol and 4-allyl-syringol, of aged wine spirits (AWS). This study aimed to develop calibration models for the volatile phenol’s quantification in AWS, by NIR, faster and without sample preparation. Partial least square regression (PLS-R) models were developed with NIR spectra in the near-IR region (12,500–4000 cm−1) and those obtained from GC-FID quantification after liquid-liquid extraction. In the PLS-R developed method, cross-validation with 50% of the samples along a validation test set with 50% of the remaining samples. The final calibration was performed with 100% of the data. PLS-R models with a good accuracy were obtained for guaiacol (r2 = 96.34; RPD = 5.23), 4-methyl-guaiacol (r2 = 96.1; RPD = 5.07), eugenol (r2 = 96.06; RPD = 5.04), syringol (r2 = 97.32; RPD = 6.11), 4-methyl-syringol (r2 = 95.79; RPD = 4.88) and 4-allyl-syringol (r2 = 95.97; RPD = 4.98). These results reveal that NIR is a valuable technique for the quality control of wine spirits and to predict the volatile phenols content, which contributes to the sensory quality of the spirit beverages.

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Managing brand identity: effects on the employees

International Journal of Bank Marketing ◽

10.1108/ijbm-10-2015-0148 ◽

2017 ◽

Vol 35 (1) ◽

pp. 2-23 ◽

Cited By ~ 6

Author(s):

Rafael Bravo ◽

Isabel Buil ◽

Leslie de Chernatony ◽

Eva Martínez

Keyword(s):

Financial Services ◽

Identity Management ◽

Employee Attitudes ◽

Partial Least Square ◽

Least Square ◽

Partial Least Square Regression ◽

Brand Identity ◽

Content Type ◽

The Uk ◽

The Impact

Purpose The purpose of this paper is to better understand the brand identity management process from the employees’ perspective. Specifically, it explores how the different dimensions of brand identity management influence employees’ attitudinal and behavioural responses. Design/methodology/approach An empirical study was carried out to test the proposed model. The sample consisted of 297 employees in the UK financial services sector. Hypothesis testing was conducted using partial least square regression. Findings Results indicate that effective brand identity management can increase employees’ identification with their organisations. Specifically, the most influential dimension is the employee-client focus. Results also show that organisational identification is a key variable to explain job satisfaction, word-of-mouth and brand citizenship behaviour. Research limitations/implications This study focusses on the UK financial sector. To explore the generalisability of results, replication studies among other sectors and countries would be useful. The cross-sectional nature of the study also limits its causal inference. Practical implications This study shows the importance of brand identity management to foster positive employee attitudes and actions that go beyond their job responsibilities. The model developed may help organisations analyse the impact of managerial actions, monitoring the potential effects of changes in brand identity management amongst employees. Originality/value Although numerous conceptual frameworks highlight the importance of brand identity management, empirical studies in this area are scarce. The current work extends previous research by empirically analysing the effects of the dimensions of brand identity management from the employees’ perspective.

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Cultural intelligence of entrepreneurs and international network ties

Management Research Review ◽

10.1108/mrr-09-2013-0214 ◽

2015 ◽

Vol 38 (4) ◽

pp. 421-436 ◽

Cited By ~ 23

Author(s):

Peerayuth Charoensukmongkol

Keyword(s):

Cultural Intelligence ◽

Export Performance ◽

Small Sample ◽

Partial Least Square ◽

Least Square ◽

Partial Least Square Regression ◽

Foreign Firms ◽

Content Type ◽

Foreign Competitors

Purpose – This paper aimed to investigate whether the cultural intelligence (CQ) of entrepreneurs is associated with the quality of the relationships firms develop with foreign networks. Design/methodology/approach – The samples include small and medium manufacturing firms in Thailand. Data were collected with a self-administered questionnaire survey. A list of 1,000 firms was randomly selected from the directory of Thai exporters. A total of 129 surveys were returned. Partial least square regression was used to analyze the data. Findings – The results revealed a positive association between the CQ of entrepreneurs and the quality of the relationships that small and medium enterprises (SMEs) had with foreign customers, foreign suppliers and foreign competitors. The quality of the relationships was also associated positively with export performance. However, there was no significant evidence for the role of the quality of relationships with foreign competitors in export performance. Research limitations/implications – The use of cross-sectional data makes it difficult to claim causality between the constructs. Moreover, the CQ and export performance measures that use subjective evaluation may cause bias. The small sample size also limits the generalizability of the results. Practical implications – The results suggested that CQ is a key capability entrepreneurs must develop to conduct business more successfully in foreign markets. Social implications – Because SMEs are considered a key driver of a country’s economic development, CQ training could be an important choice on which the government should focus. Furthermore, as the world economy is more integrated, CQ training can significantly help people improve cross-cultural communication skills which are essential for them to be successful in today’s globalized economy. Originality/value – Despite the increasing popularity of CQ research, evidence for its contribution to the ability of entrepreneurs to develop good relationships with foreign firms is lacking. The main contribution of this study is to bridge this research gap by providing empirical evidence.

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Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions?

Beverages ◽

10.3390/beverages5020027 ◽

2019 ◽

Vol 5 (2) ◽

pp. 27 ◽

Cited By ~ 6

Author(s):

Natnicha Bhumiratana ◽

Mona Wolf ◽

Edgar Chambers IV ◽

Koushik Adhikari

Keyword(s):

Positive Emotions ◽

Descriptive Analysis ◽

Emotional Responses ◽

High Energy ◽

Partial Least Square ◽

Least Square ◽

Partial Least Square Regression ◽

Descriptive Data ◽

Coffee Drinking ◽

Roast Coffee

In the past couple of decades the coffee market has exploded, and to remain competitive, it is important to identify the key drivers for consumer acceptance of coffee. This study expanded on the previous emotion study on a population of coffee drinkers in Manhattan, Kansas, USA and focused on identifying the sensory drivers of emotional responses elicited during the coffee drinking experience (CDE). A trained coffee panel performed a descriptive analysis of six coffee samples and identified the key sensory attributes that discriminated each coffee. Utilizing Partial Least Square Regression (PLSR), the descriptive data were then mapped with the emotion data to identify sensory drivers for eliciting the emotional responses. The sensory characteristics of dark roast coffee (roast–aroma and flavor, burnt–aroma and flavor, bitter, and body) might elicit positive-high energy feelings for this population of coffee users. Tobacco (flavor) and cocoa (aroma) may also be responsible for positive emotions (content, good, and pleasant). Citrus and acidity seemed to be negative sensory drivers as they induced the feeling of off-balance. Sensory descriptive data could be useful to describe emotion profiles elicited by coffee drinking, which could help the coffee industry create coffee products for different segments of coffee drinkers.

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Student retention in higher education: the role of creativity, emotional intelligence and learner autonomy

International Journal of Educational Management ◽

10.1108/ijem-12-2019-0421 ◽

2020 ◽

Vol 35 (1) ◽

pp. 233-247

Author(s):

Nizar Mohammad Alsharari ◽

Muhammad Turki Alshurideh

Keyword(s):

Higher Education ◽

Emotional Intelligence ◽

Strong Relationship ◽

Learner Autonomy ◽

Partial Least Square ◽

Least Square ◽

Future Research ◽

Retention Model ◽

Content Type ◽

Quantitative Research Methods

PurposeThis paper aims to introduce a new retention model suitable for academic setting that is based on the interaction between creativity, emotional intelligence and learner autonomy.Design/methodology/approachThis paper uses quantitative research methods, especially survey, to justify the hypotheses testing and the components of new retention model. Based on the proposed model, three hypotheses have developed and tested using Smart Partial Least Square (SPLS) method. This paper also uses the qualitative data including documents, archival records and website analysis.FindingsThe findings denote that creativity, emotional intelligence and learner autonomy positively affect students' retention. The findings also indicate that there is a strong relationship between emotional intelligence and learner autonomy. It assumes that the study indicators might lead to students' retention and that autonomous learners persevere toward academic goals.Research limitations/implicationsThe paper concludes with discussion of limitations of the study, suggestions for future research, and how administrators of nontraditional programs can benefit from this study. This study has important implications for higher education decision makers and university leaders alike.Originality/valueThe proposed students' retention model symbolizes the interplay between the cognitive and affective domains of creativity and emotional intelligence, which can contribute to learner autonomy intentions, changes in persistence and formulation of new beliefs in higher education.

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